My kids’ #1 request for dinner.
It’s crazy cheap to make (under $10) and SO COMFORTING.
I grew up eating chicken stew all the time. It is still to this day one of my favorite meals my mom cooks.
Chicken stew usually involves making a roux, but my mom taught me different.
When I went off to college I had no idea how to cook. I was so spoiled for my mom’s home cooking.
She taught me how to make chicken stew with Tony Chachere’s Instant Brown Gravy Mix and I like it BETTER.
It is idiot-proof. Anyone can make this!
So here it is, ya’ll. One of the first dishes I learned how to cook. Give it a try. You’ll love it!
Season some chicken thighs in some Tony Chachere’s Creole Seasoning.
In a 15″ Magnalite Oval Roaster (the best!) brown the seasoned chicken thighs in some olive oil. Flip and brown the other side. It is important to not put the chicken in the pot until the oil gets hot!
Note**** I leave the skin on because I personally think it gives the gravy more flavor. You will remove the skin later.
Remove the chicken from the pot. Sauté onion, garlic, bell pepper (green), and a jalapeno. (My mom did not use jalapeno but I love adding them to various dishes).
I usually mix about 1/4 cup gravy mix with 2 1/2 cups water.
After adding the chicken and gravy back into the pot, place the lid on and cook at a low simmer for 45 minutes to an hour (stirring occasionally). Cook time depends on what kind of chicken you use.
My mom usually cooks a whole cut up chicken. We are a house of chicken thigh lovers. I used all thighs for this batch.
When the meat gets tender and starts separating from the bone, it is ready!
Now is the time to remove that skin.
I attempt to drain some of the fat. If you leave some behind it’s okay. When you refrigerate the leftovers the fat floats to the top and you can scrape it off with a spoon.
The best! Sometimes we serve it with peas, sometimes with corn, other times we have white beans. It’s all delicious!
If you are wanting to freeze this, debone the chicken and throw it back in the gravy. You’ll thank me later!
8 chicken thighs (family pack)
Tony Chachere Creole Seasoning
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 jalapeno pepper, finely chopped and seeds removed
1/4 cup Tony Chachere Instant Brown Gravy Mix
2 1/2 cups water
Season the chicken with creole seasoning
In a large pot over medium high heat, brown the chicken on both sides. Remove from the pot.
Sauté the vegetables until tender. Season with a pinch of salt and fresh cracked pepper.
Add the chicken back in the pot.
In a separate bowl whisk together the water and brown gravy mix. Pour into the pot.
Give it a good stir. Bring it to a low simmer and place the lid on.
Cook for 45 minutes to an hour. Cook time depends on the type of chicken you use. When the meat falls of the bone, it’s ready!
Drain as much fat as you can. Remove the skin.
Serve over rice.